Monday's Menu

Yesterday was Hubby's birthday and, even though I was sick with a cold, I managed to get enough of a cold medicine high going that I could make some yummy cupcakes (while washing my hands repeatedly) for him.

I used a simple devil's food cake mix and pushed a Reese's peanut butter cup down into the center of each one.

If the man knew he was going to be marooned on a desert island, all he'd need is a few zillion jars of peanut butter and some crackers. If we don't have peanut butter in the pantry, he starts getting the shakes. So I knew that would be a hit.

The frosting, however, is what I planned to share today. I used a recipe from a site I was pretty sure I got from Skip to My Lou but I couldn't find it again so I profoundly apologize to the author. If anyone recognizes it, please let me know and I'll gladly give credit where its due.

He really likes the whipped frosting that some bakeries use and this is one that tastes a lot like that. I had to add more peanut butter because even doubling the amount called for did not make it look brown like the picture that is with the recipe. I'm not really sure what kind she must have used but it obviously wasn't the same.

Of course, Hubby wasn't going to complain about MORE peanut butter in it.

He seems to think they taste best right out of the fridge but I have discovered that they are okay on the counter too. At first, I thought they might get a little melty but they don't. Hope you give this one a try.


Whipped Peanut Butter Frosting

1 8-oz. tub of whipped topping
1 Tablespoon brown sugar
6 Tablespoons peanut butter (I used creamy but I imagine either would work)

Mix whipped topping and brown sugar together. Add peanut butter and blend on high until combined. Spread onto cooled cupcakes or spoon into piping bag to decorate.